Roasted Squab With Bacon And Toast

Ingredients

• young and tender pigeons or squabs
• thin slices of bacon
• butter
• thin slices of salt pork
• cornstarch
• slices of toast

Method

1. 1 Truss the young pigeons and tie thin slices of bacon over the breasts. Place a small piece of butter inside each pigeon.
2. 2 Roast the pigeons for about 15 minutes, basting frequently with butter.
3. 3 Alternatively, split pigeons in half through the back and breast, cover with salt pork, and roast in the oven.
4. 4 Thicken the pan gravy with cornstarch. Season and moisten slices of toast with the sauce.
5. 5 Serve the roasted pigeon halves on the prepared toast.